Beetroot and Ticklemore Burger

Number of Servings


Preparation Time


Cooking Time


The Recipe

Beetroot and Ticklemore Burger

This #BritishFoodFortnight celebrate the best of our nation’s produce with a beetroot recipe, from Farm Shop Head Chef Ben Jupp. Beetroot is a root vegetable that is valued for its beautifully bright colour and sweet flavour, which is at its best during the growing season from late June to October. The versatility of this vegetable shines in this Beetroot Burger made with a lemony Devonshire Tickelmore goats cheese available from our deli counter.

For best results, buy beetroot with the leaves and roots still attached and fresh. All ingredients are available to purchase from the Cowdray Farm Shop.

Did you enjoy making this Beetroot and Ticklemore Burger? Let us know by getting in touch or tagging @cowdrayestate on Instagram. View our other recipes here.


  • 5 medium sized beetroot, peeled and chopped
  • 2 sprigs of rosemary, chopped
  • 2 banana shallots, diced
  • 200g of crumbled Ticklemore Goats' Cheese
  • 2 cloves of garlic, crushed
  • 1 large baking potato, peeled and cut to the same size as the beetroot


  1. Place the beetroot and the potato into a saucepan and cover with cold salted water. Bring to the boil and cook until tender.
  2. Once cooked, drain and leave to cool in a colander.
  3. Meanwhile in the same saucepan, fry off the shallots with a little olive oil, rosemary and garlic for 5 minutes, and then remove from the heat.
  4. Grate the beetroot and potato, mix into the shallots and fold in the goats' cheese.
  5. Season well, then divide into 6 equal balls and shape into burgers with your hands.
  6. Refrigerate for 1 to 2 hours.
  7. Preheat the oven to 180 centigrade (fan) and bake for 20 -25 minutes.
  8. Serve in a bun with rocket and coleslaw.
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